These twice-baked almond biscotti are nutty and crunchy, and don’t suffer from the dry affliction that is characteristic of most coffee-house varieties. Fragrant with brandy, almond extract, and vanilla extract, their flavor only improves with age. The recipe makes 2 loaves, so there are plenty of cookies to eat and give away – I filled a jar to give as a hostess gift.
Adapted from Gourmet Italian Kitchen
1 cup sugar
1/2 cup unsalted butter, melted
3 Tbsp brandy
2 tsp almond extract
1 tsp vanilla extract
1 cup whole almonds, toasted, cooled, and chopped
3 large eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
Combine sugar, butter, brandy, and extracts in a large bowl, stirring until smooth. Stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined. Cover dough and chill for 30 minutes.
Preheat oven to 350°F and line a large baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10-by-4-inch) loaves on prepared baking sheet. Bake for 25 minutes or until pale golden. Transfer loaves to a wire rack and cool for 15 minutes.
Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheet; bake 9 minutes. Turn slices over and bake for 9 minutes more or until golden. Cool completely on wire racks. Store at room temperature in an airtight container up to a week.
Yield – 32 biscotti (serving size: 1 biscotto)
Calories – 118
Carbs – 15